Which oats to choose? You can use rolled oats or quick-cooking oats for these bowls, depending on the texture you prefer. My kids find rolled oats a little too…textured…for their liking, so for them, I stick with the quick cooking oats. For myself, I use whichever I have on hand! Also, if you’re gluten free, be sure to use certified gluten free oats. We love Bob’s Red Mill and Trader Joe’s has great-quality rolled oats too.

What about steel-cut oats? Aren’t they healthier? Few things are more awesome than an incredible bowl of steel-cut oats! However, I’ve found that steel cut oats don’t soften enough for most people when used for overnight oats. Maybe you like the chewy texture, and if so, more power to you! Do your thing! For my family, the end result is still too chewy, so I save those for the colder months when I’m making warm oatmeal.



  • ¾ cup milk (I prefer unsweetened almond or coconut milk)
  • ⅓-1/2 cup uncooked oatmeal (old-fashioned or quick-cooking)
  • ½ small banana
  • 2 Tbsp coconut
  • 1 Tbsp peanut butter (can sub other nut/seed butter)
  • 1 tsp honey
  • chocolate chips


  1. Combine all ingredients in a jar. Refrigerate at least 2 hours or overnight. Add additional milk, if needed and top with chocolate chips!



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